Summer Squash Soup with Parmesan, Rosemary, and Garlic
- Number of Servings: 12
Ingredients
2 T olive oil1 T butter1 large onion chopped1 head fresh garlic minced1 t herb and vegetable seasoning4 t chopped fresh rosemary8 cups diced summer squash8 cups chicken stockgrated parmesan cheese (1 T per bowl)
Heat olive oil and butter in large heavy soup pot, then add onion and saute about 5 minutes, or until onion is translucent and softened. Add garlic, rosemary, and dried herb seasoning and cook 3-5 minutes more.
Add chicken stock to onion mixture and simmer 10 minutes. Then add chopped zucchini or other squash, turn heat to very low and simmer 60 minutes, or until squash is very soft and flavors are well blended.
Blend in the blender or food processor in several small batches. Pour back into pan and let simmer on low until thickened like you would like it.
Serve soup hot, with freshly grated parmesan cheese sprinkled on top.
Serving Size: 12 bowls
Number of Servings: 12
Recipe submitted by SparkPeople user JENNY888.
Add chicken stock to onion mixture and simmer 10 minutes. Then add chopped zucchini or other squash, turn heat to very low and simmer 60 minutes, or until squash is very soft and flavors are well blended.
Blend in the blender or food processor in several small batches. Pour back into pan and let simmer on low until thickened like you would like it.
Serve soup hot, with freshly grated parmesan cheese sprinkled on top.
Serving Size: 12 bowls
Number of Servings: 12
Recipe submitted by SparkPeople user JENNY888.
Nutritional Info Amount Per Serving
- Calories: 70.1
- Total Fat: 4.8 g
- Cholesterol: 6.5 mg
- Sodium: 368.0 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.5 g
- Protein: 3.9 g
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